Braised duck with red curry

Ingredients:

• 2 ducks (2.7 kg)
• Salt and ground black pepper
• 1/4 cup rendered duck fat or vegetable oil
• 16 medium shallots, thinly sliced
• 8 crushed cloves of garlic
• 2 tablespoons grated ginger
• 1/4 cup Thai red curry paste
• 5 cups brown duck broth or chicken broth
• 1/4 cup fish sauce
• 1 can (400 g) coconut milk
• 3 tbsp palm sugar or brown sugar
• 1/4 cup fresh lime juice
• 2 bunches chopped cilantro (stems removed)
• 2 limes, peeled and diced
• 1 bunch green onions, thinly sliced ​​diagonally (white and 1/2 green parts)

Preparation:

1. Remove the duck's bones and skin. (You can ask the butcher to do this for you, reserving the bones for the broth and the skin to render the fat.) Cut the breasts in half, then into 3 pieces crosswise.
   
   Cut the legs and thighs into 4 pieces each. (Remember: Start with larger pieces of meat, as they will shrink significantly during cooking. Do not remove the sinew from the meat, as prolonged cooking will cause it to become soft.) Season the meat with salt and pepper.
2. In a large, heavy-bottomed Dutch oven, heat the rendered fat over low heat. Sear the duck on all sides, then transfer the meat to a platter. Reduce the heat to medium-low and sauté the shallots thoroughly, about 15 minutes.
   
   Add the garlic and ginger, increase the heat to medium-high, and cook for about a minute, then add the curry paste. Cook, stirring constantly, for about 3 minutes. Return the meat to the roasting pan with the brown duck stock and simmer, uncovered, until the meat is tender, about 40 minutes.
3. Using a slotted spoon, transfer the meat to a platter and set it in a warm place. Puree the sauce in a blender and strain it back into the pan. Cook over high heat until the liquid has reduced to 1/3. Add the fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Return the duck to the warm sauce. Serve the stew over jasmine rice. Garnish with the remaining ingredients and serve immediately.